Chef John Folse’s Cookbook: Skirt Steak Marinade

Mix a marinade to kick up the flavor.


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Prep Time: 45 Minutes

Marinate Time: 5 Days

Yields: 4–6 Servings

I first discovered this recipe from Caroline Fowler of Roswell, Georgia. I since then have made it my own by adding my favorite herbs and spice. Try it on the grill, and I guarantee it will be the tenderest, juiciest and most flavorful flank steak you will ever taste! Serve as is or top it over a refreshing salad.

 Ingredients for Steak:

1 flank or skirt steak

½ cup olive oil

¼ cup minced garlic

2 tbsps red wine vinegar

¼ cup Pinot Noir

½ cup soy sauce

¼ cup honey

2 tbsps chopped basil

1 tbsp chopped thyme

1 tbsp chopped rosemary

1 tbsp chopped tarragon

½ tsp black pepper

pinch red pepper flakes


Method for Steak:

On a cutting board, score meat on a diagonal, cutting about ¼-inch deep into the meat on both sides. Set aside. In a mixing bowl, combine all ingredients except steak, whisking to mix well. In a large, reseal-able bag, add marinade mixture and steak and refrigerate 3–5 days, turning once each day. When ready to cook, heat a grill to medium-high heat according to manufacturer’s directions. Remove steak from marinade and place on grill approximately 6 minutes on each side, turning once. Once steak is cooked, allow it to rest on a cutting board for 10 minutes then thinly slice.


Ingredients for Salad:

marinated, grilled and sliced steak (see recipe above)

3 hearts of Romaine lettuce, chopped

1 pint cherry tomatoes, halved

½ red onion, peeled and thinly sliced

½ cup dried cranberries

¼ cup chopped pecans

¼ cup grated Parmesan cheese

¾ cup red wine vinegar

1 cup sugar

1 tbsp poppy seeds

1 tsp ground mustard

½ tsp salt

1½ cups canola oil


Method for Salad:

In a large bowl, combine lettuce, tomatoes, red onion, cranberries, pecans and Parmesan cheese and set aside. In another bowl, whisk together red wine vinegar, sugar, poppy seeds, ground mustard and salt until well blended. Slowly add oil while whisking. Continue whisking until all is incorporated. Add sliced steak to salad then drizzle with dressing.

Recipe courtesy of Chef John Folse